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Chicken Burritos

Prep Time 30 minutes
Cook Time 35 minutes
Servings 2
Calories 1073kcal

Ingredients

Burrito

  • 1/3 cup White rice rinsed
  • 1/2 tsp Ground cumin
  • 1/4 tsp Garlic powder
  • 1/4 tsp Dried oregano
  • 1/2 tsp Paprika
  • 1/4 tsp Cajun seasoning
  • 8 oz Chicken breast boneless skinless diced into small bite-sized pieces
  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Black beans drained and rinsed
  • 1/2 cup Mexican cheese blend shredded
  • 2 Tortilla wraps large
  • 4 TBSP Sour cream
  • Hot sauce optional

Seasoning

  • Salt
  • Black pepper

Chips and Pico

  • 1 Tomato chopped very small
  • 1 TBSP Red onion chopped
  • 2 cloves Garlic minced
  • 1/2 TBSP Extra-virgin olive oil
  • 1 TBSP Fresh cilantro chopped, plus more for garnish
  • 1 tsp Jalapeño pepper diced small, use as desired (optional)
  • 2 oz Tortilla chips

Mexican Street Corn Salad

  • 2 TBSP Mayonnaise
  • ¼ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1/8 tsp Chili powder
  • 1 tsp Lime juice
  • 2 tsp Fresh cilantro chopped
  • 1 cup Corn defrosted

Margarita Mocktail

  • 1 TBSP Honey
  • 12 oz Sparkling water
  • 8 oz Orange juice
  • 2 TBSP Lime juice as needed to taste
  • 2 wedges Lime for garnish - optional
  • Ice cubes optional
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Prepare the rice according to the directions on the package. Once tender, season with salt and pepper to taste.
  • Prep chicken: In a bowl mix the cumin, garlic powder, oregano, paprika, cajun seasoning, and salt. Toss in the chicken well and set aside.
  • Make the pico: Place all the ingredients (except the tortilla chips) into a bowl and mix well. Season with salt and pepper to taste. Refrigerate until you are ready to serve.
  • Street Corn Salad: Add the mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl. Stir together until combined. MIx in the corn. Set aside.
  • Heat a non-stick pan over medium heat. Once hot, add the oil. Saute the chicken until nicely browned and cooked through to an internal temperature of 160°F (71°C) using a thermometer.
  • In a bowl mix the chicken, rice, beans, and cheese. Season with salt and pepper to taste.
  • Preheat the oven broiler on low. Spread the chicken mixture onto the tortilla. Place under the broiler until the cheese is melted, about 1 to 2 minutes. Then fold in the ends and roll up tightly.
  • Mix all the ingredients for the mocktail. Serve over ice if desired.
  • Serve: Enjoy the burrito with chips and pico, sour cream, street corn salad, and mocktail. Garnish burrito with cilantro. Drizzle with hot sauce if using.

Nutrition

Calories: 1073kcal | Carbohydrates: 106g | Protein: 47g | Fat: 55g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 760mg | Potassium: 1533mg | Fiber: 12g | Sugar: 30g | Vitamin A: 2001IU | Vitamin C: 87mg | Calcium: 356mg | Iron: 5mg